I’m a huge fan of raspberry hamentaschen. My favorite comes from Moishe’s Bakery on 2nd Avenue and E. 7th Street in the East Village. They come in small and large sizes with poppy-seed, raspberry, apricot or prune filling. The large one is a big, fat crumbly cookie filled with a deliciously sweet raspberry jam.
If you don’t have a great bakery nearby or you feel like making your own hamentaschen for Purim this week, this hamentaschen recipe from Cupcake Project is a good one for traditional cookie-like hamentaschen. Stef notes that she prefers a cookie texture to a cakey one, and so do I. Stef’s photos are great, and she explains how you should fold over the edges and not pinch them to create the triangular shape.